Corned Beef with Peaches

St. Patrick's Day is approaching and the grocery stores are stocked with packages of corned beef. Being half Irish I'll be wearing my green and serving corned beef for dinner on the 17th ... I have no choice, it's just the way it is.

Of course corned beef isn't just for St. Patrick's Day. It makes a good comfort food dinner any time, especially when served with mashed potatoes and sauerkraut. It’s easy to make, but it does take a long time to cook so it is necessary to plan ahead. But it is worth it, not only for dinner, but for all the yummy leftovers. There is nothing better than a corned beef sandwich, a Rueben, or corned beef hash with an egg on top.

This is my favorite way to cook corned beef. The peaches really add a nice flavor to this recipe, which was adapted from Ruth Reichl's book, Tender to the Bone.

Corned Beef with Peaches
(Serves 6.)

• 3-4 pounds whole corned beef (I prefer the round over the flat, but it is just a personal preference)
• 5 bay leaves
• 1 onion, chopped
• 1 tablespoon peppercorns
• 1 tablespoon prepared mustard
• 1/4 cup brown sugar
• 1 can peaches

Corned Beef with Peaches

Place corned beef in a large pot and cover with water. Add bay leaves, onion and peppercorns. Bring water to a boil then reduce heat and gently simmer meat for about 3 hours, until very tender.

While meat is cooking, mix the mustard with the brown sugar.

Preheat oven to 325°F.

When meat is cooked, remove from water and remove all visible fat. Cover the meat all over with the mustard mixture and bake 1 hour, basting frequently with some of the peach syrup. Remove from oven and let rest 10 to 15 minutes. Slice and serve with the peaches.